半干型酥梨果酒酿造工艺研究

Research of the brewing technology of semi-dry crisp pear wine

以酥梨为原料研制酥梨半干酒,重点对酥梨果酒酿造工艺参数进行了研究。结果表明:果酒酵母1596为酥梨半干酒的适宜发酵菌种;以果胶酶(0.2‰)处理2 h,SO2添加量80 mg/L,酵母接种量4%,发酵温度28℃为最佳工艺参数,主发酵7 d后,果酒的酒精度达到12.2%vol,原酒透光率为64.4%,感官评分90分;0.15%壳聚糖+0.010%明胶复合澄清处理效果最好,酒液透光率可达98.3%,VC含量1.00 mg/L,感官评分93分,酒香醇厚,爽口宜人;陈酿6个月后,清汁发酵酥梨果酒共检出香气物质41种,果酒香气物质数量与含量皆多于同期带渣发酵果酒,异戊醇和正癸酸乙酯为主要香气成分。综合来看,清汁发酵效果更好。

Crisp pear were used as the raw materials to research the brewing technical parameters for preparing semi- dry crisp pear wine. The results showed that the optimal main fermentation parameters were 2 h pectinase treatment amount of 0.2‰,SO2 addition amount of 80 mg / L,yeast inoculation amount of 4%,fermentation temperature of 28 ℃. After 7 d main fermentation,alcohol wine reached 12.2% vol,wine light transmittance was64.4%,sensory score was 90.When the single clarificant was used,chitosan 0.15% ＋ gelatin 0.010% had the best clarification effect on semi- dry crisp pear wine with the light transmittance by 98.3%,VCcontent of 1.00 mg / L,sensory score 93. After 6 months,41 aroma components were identified from the wines fermented with clarified juice.Its aroma components were more than the wines fermented with fresh juice. The major aroma compounds were isoamyl alcohol and ethyl caprate.In conclusion,the juice ferment was better.